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Roasted Garlic, Potato and Fennel salad with Rosemary and Extra Virgin Olive oil

This is such an easy salad for the summer to be served warm or in the winter, you can serve it hot~ Feeds- 4-6 peopleRoasted Garlic, Potato and Fennel salad with Rosemary and Extra Virgin Olive oil

Ingredients

  • 6 ounces peeled garlic cloves
  • 1 head of fennel
  • 18 small white potatoes
  • 4 ounces Extra Virgin Olive oil
  • 1 ounce Rosemary- chopped
  • 1 ounce balsamic vinegar (optional)
  • Sea salt and cracked black pepper to taste

Method

  • Preheat oven to 375 degrees
  • Cut fennel head into 8 large pieces
  • Place Fennel, Potatoes and garlic on a sheet tray that has been brushed with olive oil.
  • In a small bowl, place the remaining olive oil and chopped rosemary together and mix in a little salt and pepper-
  • Let the rosemary mixture sit for about 5 minutes
  • Pour rosemary mixture over all the veggies and be sure they get coated with the delicious oil.
  • Place in the oven and every 10-12 minutes; stir the mixture so the veggies get golden brown on all sides.*note- if any of the garlic begins to get golden brown, prior to the potatoes and fennel being brown and tender, remove them from the oven. If they get too brown, they will get bitter.
  • The vegetables will take approx 45-60 minutes to be perfect. Remove from the oven and let cool on the cookie tray.
  • Arrange on a serving platter or a nice glass bowl and serve.

Remember, you can always splash the salad with Balsamic or Jerez Vinegar~

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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